Bake your own bread – May: Roundup
Inspired by Ulrike I recently made a fake “Kirschlikuchen”. Fake, in that the “real” Kirschlikuchen is a cake from a box: a mix of flour, sugar, baking powder, rice starch, emulsifying agents, flavoring, and thickening agents. To this, you add butter, eggs, and chocolate flakes, and a jar of sour cherries. It’s Ulrike’s designation to recreate such box mixes as closely as possible, of course without those bad things like emulsifying agents, flavoring and thickening agents ;o). I thought her result looked perfect, so I tried my hands on it, too. And indeed, this cake was delicious! My son’s new favorite cake!
It was my oldest daugther’s birthday recently and when I asked her which cake she wanted me to bake she immediately said “A parrot cake!”. When I talked about her decision with my twitter pals I realized that at least in the U.S. parrot cake is totally unknown. Here, it is a VERY common birthday cake for kids and its name (in German: Papageienkuchen) derives from the fact that this cake is as colorful as a parrot. Continue reading >>>
Just a quick note to let the world know that I made another recipe from “The Modern Baker” by Nick Malgieri. It was not the cheesecakes’ turn in the Modern Baker Challenge yet, but I had been eyeing this recipe for quite a while already. The recipe was easy, the most annoying part was cutting out pieces of baking paper for the ramekins. I wonder why my individual cakes don’t look as neat as the ones in the book – I did use a lot of butter for the sides of the ramekins. Any ideas? The flavor was amazing, though. But you definitely have to serve it with some fruit, they complement the sweet cakes really well!